Plant material, be it hay/corn/etc when cut begins to 'rot' or fement in if oxygen is present. This process gives off heat and lactic acid. That why hay 'heats', molds, and has the potential to start fires if this goes far enough. The lower the moisture content the less lactic acid bacteria and the more misc bacteria drive the process.
When we bale hay a race begins in the bale. Until the moisture content drops to a certain level (12-18 percent depending on climate and how tight the bale is) the oxygen using bacteia (aerobic) will continue to grow. They faster the hay sweats if it is above critical moisture the less 'dusty' (microscopic mold spores) it is.
As long as oxygen and water is present in the system bacteria that digest the hay will continue to grow. If oxygen is runs out (plastic, silo wall, bunker silo cover) eventually the lactic acid bacteria will die. Provided enough moisture is present one of two other bacteria begin to grow and consume the lactic acid, not the feed itself. Propionic generating bacteria consume the lactic acid and make 'good silage'. If there is too much moisture and no oxygen butyeric acid bacteria develop, this makes sour silage. These also generate heat so the silage has a rancid butter smell, and brown color with lots of heat damaged protein. It is too wet to ignite on its own, but if dry silage goes in on top of it, or it is over dry silage in an upright silo then fires can start where they touch. Ethanol fermination or sweet silage can occur if oxygen is absent and moisture is too low. It is poorly preserved, but has little heat damaged protein. If oxygen gets in it will almost immediately spoil.
Corn, with its high energy content is the most forgiving silage crop. Lots of food for the lactobacillus. Alfalfa and soybeans with their high calcium content are the most difficult in the calcium counteracts the acid preserving effects of the propionic acid.
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Today's Featured Article - Antique Tractor Wiring Basics - by Curtis von Fange. One of the most neglected parts of old tractors is the wiring. After sitting in the elements for half a century or more much equipment wiring has deteriorated to sparsely covered strands of copper or other metal. Plastic insulation has cracked, mice have eaten through the older clothed style coverings and the exposed wires have reacted to winter moisture and salts by turning blue and powdery. Terminal ends have corroded, rusted or just plain evaporated away. Aged wires not only keep an engin
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